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Shab Deg is a traditional Kashmiri Kofta Curry dish cooked with Turnips in a heavy bottomed deg/handi/vessel on charcoal fire. This recipe is a forgotten meat recipe from Kashmir which lost it’s authenticity with time. Traditionally Shab Deg was cooked with a slow cooking method where a large deg was kept on fire with all ingredients on it and was left to cook over night. Typically served with rice, naan or sheermal, this dish is rich in every manner and not advisable for the faint hearts.

There is something very unique about Kashmiri Cuisine, it has some distinctive flavors that makes it stand out of all other various cuisines in India. The spices, the texture, the aroma…everything is just perfect in Kashmiri dishes specially all the non vegetarian preparations. I have been making Kashmiri recipes from quiet a long time and have always been fascinated by the cooking technique used. It’s not just very technical and accurate but also helps the flavors infuse well and this happens because slow cooking is the key step to the dishes.

I had been searching for some authentic recipes from the valley from quite a long time, until i found this Shab Deg recipe in one of my very talented blogger friend Farrukh Shadab’s blog. Though she mentioned it very clearly that this wasn’t the original technique of cooking as done years back but it is certainly a sincere effort to replicate the original and keep the flavors intact. I followed her recipe to the ‘T’ , each step done exactly how it was mentioned by her hence you might find the writing pattern a bit similar. Here’s the link to the recipe adapted by me.

Collect all the ingredients on your counter and do the preparations mentioned like, grind Almond and Poppy to make a paste and keep aside. Peel and wash the turnips, cut into half or four quadrants and keep aside. Soak saffron in milk and keep in fridge to get more intense color.

Take a large mixing bowl and combine all the ingredients required for making kofta and mix well to make a dough. Pinch a lemon sized ball from the dough, roll it and shape into kofta and keep aside.

Heat ghee in a heavy bottomed vessel known as DEG and fry the turnips till they are golden in color. Collect them and keep aside.

In the remaining ghee add caraways seeds, cardamom and cloves and wait till they crackle.

Add goat meat and fry for atleast 5 mins.

Now add ginger garlic paste and saute for another couple of minutes.

Season it with chili powder, coriander powder and salt. Mix well and add whisked curd/yogurt. Keep stirring till curd incorporates with the spices well.

Add garam masala powder and some water, give a quick stir and simmer the gas. Cover the lid and let it cook on low flame till one hour.

Deviled eggs from US also known as stuffed eggs, angel eggs, eggs mimosa, Russian eggs, dressed eggs, or picnic eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course, often for holidays or parties. Deviled eggs are fun to make specially during Easter as the eggs are stained with various artificial and natural colors.

(wikipedia) Cooled hard-boiled eggs are peeled and halved lengthwise, and the yolks are removed. The yolks are then mashed and mixed with a variety of other ingredients, such as mayonnaise and mustard. Tartar sauce or Worcestershire sauce are also frequently used. Other common flavorings include: diced pickle or pickle relish, salt, ground black pepper, powdered cayenne pepper or chipotle chilies, turmeric, vinegar, ketchup, green olives, pimentos, poppy seed, thyme, cilantro, minced onion, pickle brine, caviar, cream, capers, and sour cream. The yolk mixture is then scooped into each egg “cup” made from the firm egg whites. Old Bay, paprika, curry powder, cayenne, chives, or dill may be sprinkled on top as a garnish. The finished eggs may be further decorated with caviar, anchovy, bacon, shrimp or herring. Contemporary versions of deviled eggs tend to include a wider range of seasonings and added foods, such as garlic, horseradish, wasabi, sliced jalapeños, cheese, chutney, capers, salsa, hot sauce, ham, mushrooms, spinach, sour cream, caviar, shrimp, smoked salmon or other seafood, and sardines.

Following the same trend i opted to color the eggs with natural dye of Beetroot puree and then make Deviled eggs that will be served in for breakfast accompanied with some butter toast, some fresh produce like pickled beet and carrots along with a glass of beetroot juice.

Recently my son was detected Anemic hence it was now a challenge for me to feed him stuffs that are rich in Iron and can increase his Hemoglobin level. What better than this healthy beetroot platter with rich in protein Beet stained Deviled eggs. This super easy recipe is fun to make and trust me your children gonna love it for sure.

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Devil Eggs - Beetroot Stained Boiled Eggs With Toast & Salad

Beetroot stained boiled eggs served with some fresh produce, toast and beet juice.

Tandoori Mayo Kulfi Kebab is Chicken wings marinated with cheese, Del Monte Tandoori Mayo, cream and some seasoning which is later wrapped in banana leaf and grilled on stove top. Perfect recipe for your brunch parties that will certainly leave your guests licking their fingers. Del Monte’s Tandoori Mayo is an amazing creamy flavored mayo with authentic Indian taste that works best as a marination for both veg and non veg recipes. Usually for making tandoori marination, we need an elaborated list of ingredients to get that rustic flavor, but Del Monte’s Tandoori Mayo is just one complete solution that not just makes the procedure quick and easy but also gives the original taste to the dish…

Sisters are always the most special ones in the family. Blessed are the people who are gifted with siblings and that too little sisters. I always love to welcome my sister home with all her favorite food. Both me and my little one have sweet tooth hence when there is a gathering, it’s very important to decide what’s for the dessert. We, as in both me and my sister have grown up having some weird combos in desserts. My sis love to eat Gulab Jamuns with chilled yogurt, whereas i eat Rasgullas with ice cream …now isn’t that weird! haha…

It’s my 400th Blog Post … has to be a special one. Well, my blog has maximum number of sweets in the particular category, so what better than celebrating with a wholesome traditional Indian sweet/ dessert! …

The festivals are arriving and this is the time when some particular religious communities quit eating Onion and Garlic. As India is a multi cultural country, hence their are certain casts who never intake onion garlic, such as Jainism. In Jain community the intake of Onion and Garlic is strictly prohibited, or anything that grows beneath the soil is not acceptable to eat. I have been to Rajasthan a couple of times and as my ancestors belong to Jaipur and Ajmer, i have closely observed food that i cooked without onion and garlic. Being a Muslim it was a challenge to cook in Jain style that should be equally tasty and delicious. Thankfully our food culture is so vast that for every ingredient we have some substitutes ready. Hence making a No Onion No Garlic Cabbage Kofta Curry was over all a great experience. …

Pan cake is an International breakfast that comes from American cuisine and is usually sweet in taste and combined with various other flavors like seasonal fruits, honey etc. In India the pan cakes are often known as Cheela/Chilla. The thin ones made with lentils are close to crepes and the thick ones made using various lentils or legumes are close cosines of pan cakes. Green Peas Pan Cake is one such healthy breakfast recipe that is made with green peas and combined with Indian flavors. The pan cake here is savory and eggless. With an addition of just a few drops of oil, green peas pan cake is perfect for all those who love to keep a check on their weight. Green peas pan cake is nutritious and a perfect recipe to make kids intake some healthy stuff like green peas. …

Kasuri Malai Murgh is a rich, creamy chicken curry made with cashew paste and fresh cream & flavored with fresh ground pepper and dry fenugreek leaves. Kasuri Malai Murgh comes from Mughal Cuisine and is a perfect side dish with Rumali Roti or Naan. The creamy, silky gravy with juicy and tender chicken pieces is simply irresistible and can be a show stopper dish at any house party. …

Italian food is the most developed cuisine through centuries. It is characterized by it’s simplicity as many of its dishes have hardly 4-8 ingredients. In Italian food, cheese and wine are the major part of the dishes. Olive oil is the most commonly used vegetable fat in Italian cooking, and as the basis for sauces, often replaces animal fats of butter. …

I often keep Makhana/ Fox Nuts in store for my little hunger cramps. It’s healthy and good for those who are looking for some weight loss. In my family makhana is used is various forms, we often use it in making kheer and curries etc. One such super delicious makhana curry is with cashews. It’s rich and exotic, and the creamy gravy leaves you craving for more. Makhana is porous in texture hence it has a tendency to soak. So while cooking anything with makhana, one has to be very particular as in when to add and how much to add. …

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Hi, I'm Shaheen, born and raised in a gastronomic family where every conversation revolves around food and cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A die heart foodie and a physiotherapist by profession, I came into blogging with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining, from mom's recipes to Chef's talk. Spoon Fork And Food was created on a lazy summer afternoon in the fall of 2014 in an effort to keep my sanity in check. This blog is a collection of good food and fond memories that remind me of my mum's home cooked food, those that transport me to distant moments of childhood or shared happy times with loved ones, friends and family. Recipes here are a reflection of me, my roots, who I was, who I am and who I will be as I evolve with the foods I discover, embrace and make them my own!